Pear Crisp with Pistachios and Cardamom

26 Oct

For years, I have made a pear compote with pistachios and cardamom. Last fall, as the pears were dwindling, I wondered why I’d never thought to make it into another kind of dessert, like a cobbler or crisp or cake, and I made a promise to try it next season.

So, thinking that it would take a few attempts, I figured I’d better get started. I made this crisp first,  and besides a single tweak (I would try more cardamom next time,) I love how it turned out! The pears are at the forefront, and the salty pistachios that sit on top taste so great with the ice cream. I have made the pear dessert of my dreams!


  • 4 or 5 pears, peeled, cored, and chopped
  • 1/4 cup finely chopped pistachios
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom (I’m going to try 1 1/2 tsp. next time)
  • 1/2 cup brown sugar
  • 2 tablespoons maple syrup
  • 1/2 tablespoon lemon juice (I used a drop of lemon oil, because that’s what I had on hand)


  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter, cut into pieces
  • 1/4 cup coarsely chopped pistachios


Preheat oven to 350 degrees F.

For the Filling:

  • Mix all the ingredients together. Place into a buttered 9 inch square pan.

For topping:

Mix the flour, sugar, and salt in large bowl. Blend the butter into the mixture until it forms pea-sized lumps. Sprinkle over filling, then sprinkle remaining pistachios over the topping.

Bake crisp for 35 to 40 minutes. Cool 10 minutes before serving. I like it with vanilla ice cream.


3 Responses to “Pear Crisp with Pistachios and Cardamom”

  1. adam October 26, 2010 at 2:54 am #

    My wife! what a home maker!

  2. cakewalkneworleans November 28, 2010 at 9:00 pm #

    “the most RIDICULOUS “non-chocolate” dessert I’ve ever made!!!”- my friend Dee. yay!


  1. Sauce Magazine Blog » Blog Archive » Just Five: Baked Pears with Pistachios and Cardamom - March 7, 2011

    […] Adapted by Dee Ryan from a recipe by Amy Farrington, originally published at Cakewalk New Orleans. […]

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